This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Monday, May 19, 2014

Pazhayadu / Tangalanna in Kannada has been the traditional breakfast dish since ancient times. Many families continue the tradition even now knowing its high nutritive value. The leftover rice from the previous night's dinner is covered with clean water and left to ferment overnight in a tightly closed pot. The next morning the soaked and fermented rice is squeezed out from the pot and is mixed with curd . This Pazhayadu / Tangalanna is known to be very rich in vitamin B 12 which is vital for a strong body and a healthy living. The water drained out of the rice (again full of B vitamins since it is fermented ) is supposed to be galactogenous. This water known as Shaateetam ( may be a tweaked word from Shaadam meaning rice and teertham meaning water in Tamil ). It is served as a tonic to the new moms, starting after forty days of delivering the baby. Pazhayadu / Tangalanna and Shaateetam are not only nutritious but are also Summer coolants. Here is how you can prepare fresh Pazhayadu / Tangalanna and Shaateetam starting from scratch !

INGREDIENTS

Rice - 1 cup

Curds - 2 cups

Salt - 1/4 tsp

Ghee - 1 tsp

Mustard seeds - 1 pinch

Chopped green chillies - 1/2 tsp

Chopped green mangoes - 1 tbsp

Chopped onion - 2 tbsps

Asafoetida - 1 pinch

Curry leaves - a few

METHOD

1. Wash and pressure cook rice with 3 cups of water until three whistles.

2. Thoroughly cool the cooked rice.

3. Fluff up the rice and add 3 to 4 cups of water until the rice is fully submerged.

4. Cover with a lid and allow it to soak overnight.

5. Next morning squeeze out the now slightly fermented soft rice and place in a bowl.

6. Add the curry leaves and salt and mash well.

7. Mix well adding curds.

8. Heat ghee and add mustard seeds.

9. When the mustard splutters add the chopped mangoes, green chillies and asafoetida, and pour the seasoning over the Pazhayadu / Tangalanna.

10. Top with chopped onions.

The power packed Pazhayadu / Tangalanna is ready for breakfast.

SHAATEETAM is conventionally savoured as it is or mixed with buttermilk. Here is a variation which my husband liked.

1. Pour the water into a tall glass after squeezing out the rice for Pazhayadu / Tangalanna.

Thank you for this information! I was actually searching for natural sources of Vit B12.. The thing is I'm a vegan and don't consume any dairy products.. do you maybe know another way to consume this? Like can the rice and water be blended together to make a drink? Also, a non-spicy way will be preferable as I don't have spicy food for breakfast! Thank you so much in advance! :)

Dear Amruta,The nutritional yeast present in the fermented batter used in the preparation of Idlies and Dosas is the best source of Vit B 12. Idlies are non-spicy and are ideal for breakfast.You can blend fermented rice and water if you like to have Pazhayadu as a drink.Other plant sources are fortified breakfast cereals.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.